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Preparation

For crust:

Combine flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk 2 tablespoons ice water and egg yolk in small bowl. Add to dry ingredients and blend just until soft moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.

Preheat oven to 375°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Press in overhang, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes. Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer crust to rack. Spread jelly over bottom of crust and cool. Reduce oven temperature to 350°F.

For filling:

Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until light and fluffy. Beat in egg, then vanilla. Add sour cream and beat just to blend.

Pour filling into tart crust. Bake until filling is slightly puffed and center moves slightly when pan is gently shaken, about 35 minutes. Transfer to rack and cool completely. Refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)

For topping:

Melt jelly in heavy small saucepan over low heat. Brush over top of cheesecake. Overlap papaya slices atop tart in circle. Arrange kiwis in overlapping slices in center. Sprinkle mango around edge. Spoon pulp of passion fruits into center of tart, if desired. Serve immediately or refrigerate up to 3 hours.

Recent Reviews

This was totally amazing! I made this for a dinner party and it looked so beautiful and everyone was impressed. The only change was that I used a mixed berry jelly because I could not find either of the jellies that had been suggested, but it turned out really really incredible anyway! I will definitely make this again. It is time consuming, but very very very very worth it!!!!!!!

emskc2 /

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I only made the pie portion of this
recipe (without the topping) because
I was looking for something to top
with the lemon curd I made from
another recipe on Epicurious. So I
can only comment on the filling, but
it was delicious and got rave
reviews from the guests at the
dinner party I brought it to. I
added lemon zest to the filling but
otherwise made it as written. It
worked really well with lemon curd
on top instead of fruit (though I'm
sure the fruit would be delightful too).

starlightner from Oakland, CA /

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This was really, really good. I used a combo of guava paste (on the crust) and mango jam on the filling, both of which were excellent. The presentation is impressive and perfect for entertaining.

zbyr from Philadelphia /

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I loved this recipe!!! I've made it twice already. Since I was short of time when I first made it, I used the crust of the "mango cheesecake" which was pretty easy to make and it turned out great (not very sweet and crunchy). The feeling is simply heavenly! Instead of kiwis, I used "uchuvas" or gooseberries. I made it a second time, but I made three different coulis (blackberry, passion fruit, and "lulo") and it was wonderful! The sweetness of the filling combined with the three sour coulis was fantastic!